Pork, Beef and Black Bean Chili
Served with a 2000 Chateau Pesquie Quintessence, Coteaux du Languedoc, France.

Ingredients:

2 tablespoons olive oil

1 pound ground pork

1 pound ground beef

1 pound chuck steak, fat trimmed, cut into 1-inch cubes

6 garlic cloves, minced

2 cups water

2 tablespoons ground cumin

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon cayenne pepper

3 6-ounce cans tomato paste

2 teaspoons sugar

3 cups diced fresh tomatoes

3 cups diced onions

3 cups diced red bell peppers

3 cups canned black beans, drained, rinsed (from three 15-ounce cans)

1 cup chopped fresh cilantro

2 3/4 cups (about) beef broth

Grated cheddar cheese

Instructions:

1. Heat olive oil in heavy large pot over medium-high heat.
2. Add ground pork and ground beef and sauté until brown, about 3 minutes.
3. Add cubed beef and garlic and sauté 5 minutes.
4. Add 2 cups water; bring to boil.
5. Add cumin, chili powder, oregano, salt, and cayenne pepper.
6. Reduce heat, cover, and simmer 10 minutes.
7. Add tomato paste and sugar and simmer 5 minutes.
8. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
9. Add black beans and cilantro to chili.
10. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead.
Refrigerate uncovered until cold, then cover and keep refrigerated.)
11. Bring chili to simmer.
12. Ladle hot chili into bowls; top with grated cheddar cheese and serve.